6 oz. elbow or other sm. macaroni
1 tbsp. unsalted butter
1 tsp. dried marjoram, crumbled
1/2 tsp. dried thyme, crumbled
Pinch ground nutmeg
Pinch of paprika
3 tbsp. flour
2 c. skim milk
1 tbsp. Dijon or spicy brown mustard
1/2 c. grated Parmesan cheese, divided
1 c. low-fat cottage cheese

1. Heat oven to 350 degrees.

2. Cook macaroni according to package directions omitting salt; drain and set aside.

3. Meanwhile, melt butter in a small, heavy saucepan over moderate heat; add the spices; cook, stirring, 1 minute. Remove from heat; set aside.

4. In a small bowl whisk flour with 1/4 cup of the milk. Add another 1/4 cup milk and whisk until blended. Pour mixture into saucepan with butter, set over moderate heat and add remaining milk in a steady stream, whisking constantly, for 2 minutes or until slightly thickened. Remove from heat and stir in mustard and all but 2 tablespoons of the Parmesan cheese.

5. Stir sauce into macaroni and mix well. Add cottage cheese; mix well. Spoon into ungreased 8 x 8 x 2 inch baking pan and sprinkle with remaining Parmesan. Bake, uncovered, 30 minutes or until bubbly and golden. Serve.